Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

Filling

Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.

Divide the filling in 2 parts and set aside

Making Pinwheels

Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.

Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.

Spread one part of the filling evenly over one of the rolled dough, slightly pressing.

Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.

With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly.

Do the same with second sheet, you will have about 30 pinwheels.

Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.

Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.

The crisp, delicious pinwheels are now ready to serve.

Suggestions

Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry
them or heat them in the oven at 350° F until golden brown.

Hi Aunty
I’m fan of your recipes since 2008 and have tried many of them.
I want to make this the earlier evening and take them to office the next day.
How to avoid the samosas becoming soggy .
pl note I do not have the convection oven in offc.

Hi Aunty
I’m fan of your recipes since 2008 and have tried many of them.
I want to make this the earlier evening and take them to office the next day.
What shoul I do avoid it being soggy .
pl note I do not the convection oven in offc.

Thanks for sharing the recipe. I had made samosa’s earlier. I used the same samosa recipe but made them into pin wheel style. It is so easy when you have a good sized gathering. Preparing samosa’s can be time consuming and pin wheel style is just so easy and quick. Also, it is the perfect serving size as a party snack. My guests really enjoyed it with home made tamarind chutney and hari chutney. 🙂 I will try few of your other recipes soon. They look so delicious 🙂

I am from South Africa. I came across your website many many years ago (about 5 or 6), when I wanted a recipe for channa masala. I was a bit skeptical because of the lack of onion and garlic but I tried it anyway and have been making it your way ever since. In fact my family just had a big batch of channa (your recipe) with poori and sev yesterday. I aslo used some of your post partum tips after i had my little ones. Although vegetarian I do enjoy garlic and onions in food and so I have occasionally modified the recipes. But I sincerely thank you. You are an inspiration. Like a mother patiently teaching her daughter how to cook. My mother passed away when I was a teenager but when I watch and follow your recipes I always think of her. God bless.

Hello mam… its really interesting and sounding very innovative.. vill try today only.. just guide me the quantity of ur measuring cup size. Coz quantity really matters to get the right taste.. may be our cup size vary so I m asking..

Mam , I’m a huge fan and thank you so much for sharing your vast knowledge with us. You created a love for cooking and eating in me that I didnt know all these years. THANK YOU!!! I do have a question mam. can this be prepared ahead and frozen for later use ?if yes will the frozen pinwheels stand a ten hour journey in a cooler bag ?

hi….i tried this recipe but my pinwheels open up during frying though i dip them before frying..is it because my filling was smooth? Filling did not stick to the maida roll….plz help me with some tips.

Manjula aunty thank you so much. I’ve tried your many recipes n they all have turned up so good. Recently, I made dhoda barfi. It’s my husband’s favourite. He was so happy that I could make it at home. Thank you so much n God bless you so so so much.
With best regards
Kiran

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Manjula, I got the best compliment this evening. I was making your Mattar Paneer, and as it was simmering, a representative for the electric company paid us a visit. He was Indian, and he immediately said "This smells like my mother's cooking." -Hattie H.